Cook The Book: Cheese Grits

• 3 1/2 cups whole milk
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 1/4 cups quick-cooking grits
• 8 ounces sharp Cheddar cheese, grated (2 cups)
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon freshly ground black pepper
• 5 large eggs
• 1/8 teaspoon hot paprika

1. Preheat the oven to 325u0b0F. Butter a shallow 2 1/2-quart baking dish.
2. In a large saucepan over medium-high heat, combine 1 1/2 cups of the milk, 2 cups water, the butter, garlic, and salt. Bring to a rolling boil. Slowly whisk in the grits. Whisk continuously for a minute, until no lumps remain. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and stir in the cheese.
3. In a large bowl, whisk together the remaining 2 cups milk, the hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared dish and sprinkle with paprika.
4. Bake for 45 minutes, until puffy around the edges and a knife inserted into the center comes out clean.

milk, unsalted butter, garlic, salt, quickcooking grits, cheddar cheese, hot pepper, freshly ground black pepper, eggs, hot paprika

Taken from www.seriouseats.com/recipes/2008/06/cheese-grits-recipe.html (may not work)